BBQ Indian Tandoori Chicken

BBQ tandoori chicken is as close as you will get to real Indian chicken cooked in a tandoor, the fiercely hot temperatures are the secret.

Combined with my simple tandoori marinade this dish is the perfect way to turn up your summer BBQ game!

Tandoori Chicken and the Very Best Way to Cook it

Traditionally tandoori chicken is cooked in a wood-fired clay “oven” called a tandoor.

They reach insane temperatures approaching 480°C or 900°F.

It is that insane dry heat that gives a good tandoori chicken its distinct flavour and characteristics.

You can get part of the way with boneless chicken but using a grill or broiler. I use this approach in my murgh makhani recipe and the way that I all of my tikka recipes.

If tikka is your thing, here are my offerings, chicken tikka, lamb tikka, paneer tikka and salmon tikka.

But that method really does not cut it with larger pieces of bone-in chicken.

But many of you have some kit that can get closer than your oven… A BBQ and it is the perfect way to cook tandoori chicken!

Frequently Asked Questions

How do I set up my BBQ to emulate a tandoor?

The secret to perfect grilled tandoori chicken is to get that barbecue as hot as you can.

I get the temperature of my BBQ up towards 350-400°C or 650-750°F. To do this you need to keep all of the BBQ vents open at all times because this sucks through lots of air.

You do however need to create two cooking zones, if you put your chicken over the direct coals you will get charcoal.

This is exactly the same process that I use to cook my tandoori fish.

Can I cook this in advance?

Yes, tandoori chicken will last in the fridge for 2-3 days and in the freezer for 2-3 months.

Do I have to marinate the chicken?

For this recipe, I would say yes, give it at least four hours, overnight is better, I will often leave it for a full 24 hours.

Can I cook this in the oven or air fryer?

You can but neither get close to the temperatures or indeed the flavour you get cooking this on the BBQ.

Heat your oven or air fryer as hot as it will go and pop in the chicken, stagger adding the chicken as I do in this recipe. It will take around 35 minutes for everything to cook.

Serving Suggestions

This recipe is a rare offering from me that serves 4 people rather than two, although it is a challenge not to eat the whole chicken as it tastes so damn good.

I tend to try and save the boneless breast pieces and use them in my chicken tikka masala recipe on day 2.

They also make a fantastic sandwich!

When it comes to side dishes for tandoori chicken, I usually add a kachumber salad and a mint raita, pictured above.

Chana chaat, a chickpea salad kinda dish also makes a wonderful side for tandoori chicken.

Masala chips or roasted Bombay potatoes make great additions too!

Equipment Used

I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.

• BBQ or Grill with a lid.
• Kitchen tongs.
• Mixing bowl.
• Min blender or pestle and mortar.
• Weighing scales and or measuring cups and spoons.
• Cling film.
• Quick read meat thermometer.